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Tomato Catsup Recipe
|Ripe tomatoes||7 Pound (About 21 Medium Sized)|
|Cider vinegar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Paprika||1 1⁄2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Onions||2 Medium, sliced|
|Garlic||1 Clove (5 gm)|
|Coarsely chopped hot red pepper||1⁄2 Cup (8 tbs)|
|Cinnamon stick||1 , broken in pieces (About 3 Inch)|
|Whole cloves||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1644 Calories from Fat 70
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2919.1 mg121.6%
Total Carbohydrates 383 g127.8%
Dietary Fiber 51 g204.1%
Sugars 309 g
Protein 36 g72.6%
Vitamin A 631.3% Vitamin C 1022.3%
Calcium 49.3% Iron 73.6%
*Based on a 2000 Calorie diet
Peel and quarter tomatoes; remove as many seeds as possible.
Force tomatoes through a sieve or food mill.
(There should be about 2 quarts pulp.) Combine pulp in a large saucepot with the vinegar, sugar, paprika, salt, garlic salt, onion, and garlic.
Tie remaining ingredients loosely in a cheese cloth bag and add to tomato mixture.
Bring to boiling over medium heat; reduce heat and simmer 1 hour, or until catsup is of desired consistency.
Stir occasionally to prevent sticking to bottom.
Remove cheesecloth bag.
Ladle into hot sterilized jars and seal,